Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

PPS 923 > Nutrition for the chronically ill > Flashcards

Nutrition for the chronically ill Flashcards

(89 cards)

Start Studying
1
Q

What is the nutrition assessment?

A 
A -Anthropometric
B-Biochemical
C-Clinical
D-Dietary Methods
E-Environment
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is Anthropometry?

A

The measurement of physical dimensions and composition of the body. (EX: height, weight, head circumference)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the Biochemical aspect of the nutrition assessment?

A

Involves Laboratory methods such as looking at:

  1. Serum proteins - albumin, prealbumin
  2. Hemoglobin
  3. Lipid profile
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the Clinical aspect of the nutrition assessment?

A
  1. Detects signs and symptoms of malnutrition.

2. Discovered during clinical exam.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What can painful cracks at the corner of the mouth indicate?

A

Riboflavin or niacin deficiency.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the dietary methods aspect of the nutrition assessment?

A

Surveys to measure the quantity of food consumed over a period of time.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are ways to gather dietary method information?

A
  1. 24-hour dietary recall
  2. Food diary
  3. Food frequency questionnaire
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the environment aspect of the nutrition assessment?

A

Evaluation of environment that may affect nutrition such as:

  1. access to food
  2. Income
  3. Home environment
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are the types of Dysphagia?

A
  1. Oropharyngeal

2. Esophageal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How do we assess for dysphagia?

A
  1. Bedside evaluations

2. Modified barium swallow by speech or occupational therapy.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the characteristics of Esophageal Dysphagia?

A
  1. Food or liquid stops in esophagus

2. Solids may be more difficult to swallow than liquids.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Esophageal Dysphagia results from what?

A
  1. Cancer
  2. Esophageal stricture
  3. Muscle disorders of esophagus.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are the characteristics of Oropharyngeal Dysphagia?

A
  1. Difficulty moving food to back of mouth and initiating swallow.
  2. Symptoms include drooling, coughing, choking, pocketing of food, gurgly voice.
  3. Liquids may be more problematic than solids.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Oropharyngeal Dysphasia results from what?

A
  1. Parkinson’s
  2. Alzheimer’s
  3. Stroke
  4. Cerebral palsy
  5. Cancer
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are the ways we associate the consistency of liquids? (Thick to Thin)

A
  1. Pudding Thick
  2. Honey Thick
  3. Syrup/nectar Thick
  4. Thin
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the levels of dysphagia diet? (1-5, 1= smallest 5=largest

A 
Level 1: Pureed
Level 2: Minced
Level 3: Ground
Level 4: Chopped
Level 5: Regular
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What kind of patients is the Mechanical Soft diet for?

A
  1. patients with poor dentition or poorly fitting dentures.
  2. Debilitated patients with difficulty chewing.
  3. Patients who have undergone head and neck surgery
  4. Patients with dysphasia
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

How is the meat prepared for mechanical soft diet?

A

Meats are ground if not already in a form which is easily chewed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is restricted for the mechanical soft diet?

A
  1. Most raw fruits and vegetables
  2. Nuts
  3. Seeds
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are the characteristics of the pureed diet?

A
  1. requires minimal chewing/swallowing

2. Any food which can be blended to an appropriate consistency can be offered.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What kind of foods are part of the pureed diet?

A 
Strained foods
soft cooked cereals
cream soups
soft desserts
other soft consistent texture foods.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is specifically suggested for the pureed diet?

A

Between meal feedings.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what kind of patients is the low bacteria diet for?

A

For patients who are immunosuppressed or compromised.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What is the key to the low bacteria diet?

A

Food safety such as throughly washing and cooking.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
For patients who have cirrhosis how is their diet designed?
1. to promote liver regeneration, nutritional repletion & prevent hepatic encephalopathy.
26
For patients who have cirrhosis what is their diet composed of?
High calorie, high protein diet unless hepatic encephalopathy develops.
27
Why would fat as a nutrient be limited in patients with cirrhosis?
If steatorrhea develops or if patient is jaundiced.
28
Why would sodium & fluid be restricted in patients with cirrhosis?
If ascites and/or edema is present.
29
What should completely be avoided if a patient has cirrhosis?
Alcohol.
30
For patients who develop hepatic encephalopathy, how is their diet designed?
Designed to prevent tissue catabolism, ammonia production, and promote liver regeneration.
31
What should be provided in a adequate amount for patients with hepatic encephalopathy?
kcal and protein.
32
What should be restricted if ascites is present in patients with hepatic encephalopathy?
sodium and fluid.
33
What should be monitored and when for patients with hepatic encephalopathy?
1. Serum potassium levels | 2. If taking potassium-wasting/sparing diuretics.
34
When are other appropriate times fat should be restricted in diet?
1. Gallbladder disease 2. Biliary, pancreatic, and intestinal disorders that results in maldigestion, malabsorption or effects transport of fat.
35
Under a fat restricted diet when may Medium Chain Triglycerides (MCT) be indicated?
When steatorrhea is present, chylous ascites, and chylothorax.
36
Under a fat restricted diet absorption of what can be impaired?
Fat soluble vitamins.
37
How often does a american have a heart attack statistically?
every 34 seconds.
38
What does heart disease cost the U.S. each year?
$108.9 billion.
39
In a fat restricted diet what foods are allowed?
1. Skim milk, lean meats w/o skin, lunch meat, eggs | 2. Cheese <2g fat/serving
40
what are the "life's simple 7" by the American Heart Association?
1. Stop smoking 2. lose weight 3. get active 4. eat better 5. manage BP 6. control cholesterol 7. reduce blood sugar
41
For a healthy heart what kind of fruits and vegetables are recommended?
variety of deeply colored fruits and vegetables.
42
For a healthy heart how much fish is recommended?
at least two 3.5 ounce servings per week.
43
How much sodium is recommended for the healthy heart?
less than 1500 mg per day.
44
For the healthy heart diet what should you limit your saturated fat intake to?
5-6% of total calories.
45
What does the TLC diet stand for?
Therapeutic Lifestyle Changes
46
What organization designed the TLC diet?
National Heart, Lung, and Blood Institute (NHLBI)
47
What is the TLC diet recommended for?
High LDL, Lipid disorders. Coronary Heart Diseases and other heart diseases. Diabetes, metabolic syndromes.
48
How much saturated fat is recommended in the TLC diet?
<7% total calories.
49
How much Dietary Cholesterol is recommended in the TLC diet?
<200 mg/day
50
How much Total Fat is recommended in the TLC diet?
25-35% total calories
51
How much soluble fiber is recommended in the TLC diet?
10-25 g/day
52
How many calories are recommended in the TLC diet?
Adjust to maintain healthy weight.
53
How much sodium is recommended in the TLC diet?
2300 mg/day
54
What can the Sodium Controlled Diet help control and what can it be used to help treat?
1. Can control hypertension and loss of body water | 2. used in cardiovascular, rental disease, edema, and ascites.
55
What are the sodium restrictions for the Sodium Controlled diet?
250 mg & 500 mg for short term use.
56
What kind of sodium restriction do you see for the Sodium Controlled diet?
1-2 gram restriction.
57
What is characteristic of the Sodium Controlled diet in the way food is made?
Salt is not added to food or used in cooking.
58
What does the DASH Diet stand for?
Dietary Approaches to Stop Hypertension.
59
What organization created the DASH diet?
National Institute of Health and National Heart, Lung, and Blood Institute.
60
What is the recommended sodium intake for the DASH diet?
2300 mg or 1500 mg sodium per day.
61
What kind of foods does the DASH diet emphasize on?
Fruits, vegetables, whole grain breads, fat free dairy, lean meats, and nuts.
62
Which patients is the High Fiber diet used for?
``` Patients with: Diverticular disease Irritable bowel syndrome Constipation Weight Control ```
63
What foods are recommended for the High Fiber diet?
Whole grain breads and cereals fruits/vegetables legumes are increased
64
What may not be tolerated in diverticular disease?
Nuts and Seeds
65
What is the recommended fluid intake for people on a High Fiber diet?
8 cups/day
66
What are examples of soluble fibers?
Oat, Barley, Nuts, Beans, Lentils, Cucumbers, Celery, and carrots. Also Psyllium
67
What are examples of Insoluble fibers?
Wheat, Zucchini, Broccoli, Cabbage, Green Beans, Dark Leafy vegetables, Grapes, Raisins, and Whole Grains.
68
What is special about the Renal Diet?
It is very individualized, all parameters may not be restricted for every person.
69
If the patient is in Predialysis what is their diet restricted to?
``` Proteins restricted (0.6-0.8 g/kg) Sodium as tolerated Fluid as tolerated Phosphorus restricted (<10 mg/kg/day) Calcium restricted (1-1.5 g/day) ```
70
If the patient is on Hemodialysis (HD)/Peritoneal Dialysis (PD) what is their diet restricted to?
``` Protein liberalized (1.2-1.8 g/kg) Sodium restricted (2 g/day HD) Low Potassium (2-3g/day HD, 2-4 g/day PD) Low phosphorus (< 2000 mg/day Fluid for HD: 500 ml plus daily urine output. ```
71
How high is diabetes on the list of leading causes of death in the U.S.?
7th
72
How much of the U.S. population does diabetes affect?
9.3% of U.S. population 29.1 million in 2012
73
What other disease is diabetes associated with?
``` Blindness Heart and blood vessel disease Stroke Kidney Failure Amputations and nerve damage ```
74
What are the main Diabetic Diet Guidelines?
``` Avoid concentrated sweets Know sources of carbs Limit high fat meals Eat meals at regular times Be familiar with serving sizes ```
75
How many grams of Carbohydrates equal a 1 serving?
15g
76
What are the recommended servings of carbs for people with diabetes?
Females= 3-4/meal Males = 4-5/meal 1-2 for snacks
77
What are the characteristics of the High Protein, High Calorie diet?
1. Extra portions of meat, milk, and cheese 2. Large serving sizes 3. Snacks in between meals 3 times/day 4. Used in burns and malnourished patients.
78
What do burn patients require in addition to their diet?
Vitamin Supplementation Use of specific amino acids Need high calorie/high protein diet
79
What signs are monitored in burn patients that may impede intake?
Location of Burn Use of hands Depression Inhalation injury
80
What are common supplements for poor intake patients?
``` Boost Plus/ Boost Breeze Juven Burn Shakes Puddings/Bars Healthshakes Carnation Instant Breakfast ```
81
How much of U.S. adults are obese?
1/3
82
What two states tie for #1 in obesity rates?
Mississippi and West Virginia with 35.1% of population.
83
What is the obesity rate in Kentucky?
33.2%
84
What are the health benefits of weight loss?
1. Decreased cardiovascular risk 2. Decreased glucose and insulin levels 3. Decreased BP 4. Decreased LDL and Increased HDL 5. Decreased severity of sleep apnea 6. Reduced symptoms of degenerative joint disease.
85
What are the goals of treatment of Obesity?
1. Prevent further weight gain 2. Reduce body weight 3. Maintain lower body weight 4. Establish short term goals
86
What are the strategies for weight loss?
1. Diet therapy 2. Behavior modification 3. Physical activity 4. Pharmacotherapy 5. Weight loss surgery
87
What are the guidelines for weight loss?
0.5 to 1 lbs per week if BMI 27-35 | 1-2 lbs per week if BMI > 35
88
What is the characteristics of the Gastric Bypass Diet?
Avoid overeating, eat only 3 meals/day Eat slowly Include protein source Omit high calorie foods Separate consumption of solids and liquids Practice healthy food preparation techniques Multivitamins
89
What is the diet progression for the Gastric Bypass Diet?
1. Thin pureed = 2-3 oz of food/meal | 2. Calorie controlled post op diet = 4-5oz of food/meal

PPS 923 (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions